Month: April 2011

Catching the end of National Grilled Cheese month, I finally decided to buy some ingredients and make a grilled cheese sandwich or two. Late at night, I was struck with the idea of adding shrimp to my grilled cheese, and after a whirl on google and a consultation with my good friend Faith, I had a grilled cheese plans: shrimp, bacon, tomato, and cheddar.

Worried that the shrimp needed a bit of kick, I decided to do two sandwiches: one with bacon wrapped shrimp and another with Sriracha on shrimp!

Step one: prep the fixins and assemble the meats. I hit up Whole Foods for Applewood smoked bacon and EZ peel shrimp. I decided 3 shrimp per sandwich would be good and went to wrappin.

Next, I got the George Foreman ready. I grilled the bacon first, and then the shrimp in the bacon grease.

They aren’t done until they’re nice and pink!

Afterward, I put on the bacon wrapped shrimp.

Now that the shrimp is grilled, it’s time for a lil Sriracha love.

Meanwhile, I got to assembling the cheddar (yes, it’s Kraft singles) and tomato slicing (a skill I need to work on.)

Step two: We love our bread, we love our butter, but most of all, we love each other.

Step three: Assembly time! I wasn’t sure what was the best way to layer everything, so I winged it.

bacon

shrimp

tomato

cheddar

grill!

Annnnd repeat, with the bacon wrapped shrimp.

The final result!

And a closeup of all the cheesy, shrimp, bacon goodness.

The verdict? I thought it was great! I think it would be better if I sliced the shrimp in half and spread them more evenly over the sandwich. I preferred the bacon wrapped shrimp because it had a stronger bacon flavor. I loved the way the Sriracha tasted blended into the melted cheddar. Again, if the shrimp were halved first, the Sriracha would be more evenly distributed. (And I’d use mooooooore Sriracha!)